The Irish standard., 1887-01-29
AROUND THE FARM.

AVOID top ventilation in the poultry
house. It will cause roup, swelled head,
closed eyes and other difficulties
WITH proper care and skill well selected
aock of the right kind Of sheep can be made
TO pay one hundred per cent on their cost
every year.
HORSES are not fully matured until six
years of age, nor do they arrive at their
full strength until eight years DID, Imma-
ture animals are often overtaxed and their
usefulness injured.
The best bed for pigs is one made of
leaves. Fine litter of any kind is always
preferred by them to that which is coarse,
and the cheapest and most convenient is
leaves, which requires NO preparation fol
that purpose.
In preparing food for stock, such as
cooked vegetables, chopped feed, etc., al
ways season with salt. Every animal
Graves it, and must have certain amount
of saline matter introduced into it's system
to enable it to thrive.
THERE is large field open for those who
will make speciality of fax. It is quick
growing crop; is as easily grown as wheat,
and improved machinery has made it more
easily fitted for market. It gives a profit
in both straw and seed.
INSTEAD of buying poor beef from the
butchers cart farmers should provide them
selves with good, fine grained mutton from
their own focks. Keep the sheep fat and
arrange with neighbors to exchange quart
ers. In winter mutton can be kept fresh
for quite awhile.
THERE is more wool grown on each sheep
than formerly, the average having doubled
in twenty-five years. In 1860 the product
was 219 pounds per sheep while in 1885 it
had risen to pounds. This is due to the
grading up of the common f1ocks and i'm
proving with the use of merino rams.
The practical turn now given to the
poultry business, in increasing sales of
prime stock, the lofty character of the men
engaged in the pursuit, the organization of
local societies, and the grand exhibitions
held annually in different parts of the coun.
try, give tone and stimulus to the poultry
movement.
THERE are often opportunities for secur-
ing damaged salt fish or other materials
preserved in brine, that can be used as food
for poultry, provided such material is
thoroughly soaked in fresh water. Soak in
several changes Of water and then cook if
preferred. The small amount of salt that
may remain will do no injury. On the con-
trary, where but little salt is given in the
regular food, it will be an advantage to the
fowls, as we'll as highly relished.
WHILE it is economy in feed to have the
cattle-barn well protected against cold in
winter, especially against cold winds and
blowing rains, there is danger of overdo-
ing the thing. Don't make the barn too
close. Have it we'll ventilated. The amount
Of air admitted should be under control
and regulated daily as the needs of the an
imals require. Light, too, is very necessa-
~. Provide plenty of light. Glass is cheap,
and windows Of this material should be pro-
vided.
BEANS may be rather expensive feeding,
but they are rich in nitrogen and are excel
lent for producing eggs, as they can be
partially made to supply the place of meat
A quart of beans cooked to pieces and
thickened with ground grain and chopped
hay, makes food that is as nearly COM
plete as could be wished, and as theinferior
beans and peas can sometimes be purchased
at an advantage, they may not be as expen.
sive as expected. II the hens lay well on
such food the expense Will be lessed in pro.
portion